Vegan Char Kway Teow
Serves 2. Do not make a larger quantity at once unless you’re a wok genius.
INGREDIENTS
500g kway teow (flat Chinese rice noodles) peanut oil 3 cloves garlic 1 onion, cut into large dice 2 vegetarian hot dogs, thinly sliced (Sanitarium ones are good) half head broccoli, cut into very small florets handful bean sprouts or bamboo shoots (if you remember to put them in … we didn’t) 5 button mushrooms handful vegan crispy slices (Homey brand) — optional 3 tbsp kejap manis (sweet soy sauce) 2 tbsp Vegan Fish Sauce small chopped chilli lots of freshly ground white pepper
METHOD
- Heat a wok to very hot (of course) with the peanut oil.
- Fry the onions until golden (the onions, not you).
- Add the garlic and fry for a couple more minutes.
- Add the kway teow and stir constantly from now on.
- Add the mushrooms.
- Fry for a couple more minutes.
- Add the sausage and the crispy slices and fry a bit more.
- Add the remaining ingredients except the bean sprouts/bamboo shoots and the pepper.
- Add the bean sprouts/bamboo shoots and the pepper at the last minute.